Production process of convenient spicy diced chicken with peanuts
A Kung Pao Chicken and production process technology, which is applied in the field of production technology of convenient Kung Pao Chicken, to achieve the effect of long shelf life, not easy to be soft during the shelf life, and maintain a crispy taste
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[0005] The specific features of the present invention will be further described below in conjunction with specific embodiments:
[0006] Ingredients: 1000g chicken breast, 55g green and red peppers, 250g peanuts, 20g peas, 15g tender corn kernels, 10g carrots, 45g green onions, 30g minced ginger, 22g minced garlic, 4g peppercorns, 6g dried red peppers, 120g soybean oil Seasoning: 30g salt, 85g cooking wine, 90g dry starch, 85g rice vinegar, 70ml soy sauce, 45g sugar, 130ml water, 60ml sesame oil. Steps: 1) Put 250 grams of clean peanuts into medium-temperature vegetable oil and deep-fry until crispy (about 200 grams of fried finished product), add fine salt and sugar while hot, mix well, sterilize and vacuum-pack after cooling. 2) Dice the chicken breast, add various seasonings and stir-fry according to the above process, cool and sterilize and vacuum pack for later use. 3) When eating, tear off the chicken bag and soak it in boiling water, then tear off the peanut bag and ad...
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